超高压处理对袋装榨菜杀菌效果的研究  

The Influence of Pickles' Germ by Using Ultra

作　　者：王亚飞[1] 艾启俊[1] 杨艾青[1] 赵鹏宇[1] 

机构地区：[1]北京农学院食品科技学院,北京102206

出　　处：《农产品加工（下）》2011年第3期81-83,102,共4页Farm Products Processing

摘　　要：采用超高压处理袋装榨菜,检测了处理前后菌落总数及大肠菌群的变化。结果表明,超高压处理可以很好地抑制细菌生长。压力试验表明,压力升高抑菌效果也随之升高,在300MPa下超高压处理对细菌的抑制效果,可以达到并超过国标的要求。时间试验表明,在300MPa下,10min即可很好的满足生产需求。在此条件下,对袋装榨菜的菌落总数及大肠菌群均可达到国标的要求,可有效延长袋装榨菜的保质期。The processing of bagged pickle is test,the treatment of the total and bacterium colony is test.The results show that the ultrahigh-pressure processing can well restrain bacterial growth.The pressure test shows that the bacteriostatic effect and pressure increase,in 300 MPa ehv processing of bacteria under the inhibition effect can reach more than the standard and requirement.The experimental results show that in 300 MPa and 10 min,bagged pickle can be very good to meet production demand.In conclusion,under these conditions,the total of bagged pickle＇s coliforms can achieve GB of requirements,which can prolong effectively the period of the bagged pickle.

关 键 词：超高压 袋装榨菜 抑菌 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]